Pappardelle with Ricotta: Pappardelle con Ricotta

Ingredients

• 0.3 cup arugula fresh chopped
• 0.3 cup chives snipped
• 0.3 cup fennel tops chopped
• 0.5 cup olive oil extra-virgin
• 0.5 pound pappardelle 
• 0.3 cup parsley leaves fresh italian chopped
• 0.3 cup pecorino freshly grated
• 1 cup ricotta cheese 
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• pot

Directions

1. Bring 4 quarts of water to a boil in a large pot.
2. Add 1 tablespoon of salt. When the water comes to a rolling boil, stir in the pasta. Cook according to the package directions, until al dente.
3. In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl.
4. Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water.
5. Mix in herb salad.
6. Drain the pasta well and transfer the pasta to a large bowl. Soon the ricotta mixture over the pasta and add the pecorino. Toss to combine. If the resulting pasta appears too dry, add a little more pasta water. Season, to taste, with salt and pepper.
7. Serve immediately